The Ultimate Creamy Mashed Potatoes Recipe!

Q: What Goes in Homemade Mashed Potatoes?

Potatoes: Well, you can’t have mashed potatoes without potatoes! I use Yukon gold potatoes. Use the best potatoes you can find. No bruises, bumps, gross skin… You want your potato to be firm without bumps and to have a lovely yellow colour! Unsalted butter: I always like to use unsalted butter to control the amount of salt I add to my mashed potatoes. Half and half cream: The key to making the potatoes creamy! Salt and pepper: To taste. That’s it! Such a short list of ingredients, but together they make a mighty fine delight!

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About this recipe

Make the creamiest homemade mashed potatoes with this easy, foolproof recipe. Rich, buttery, and perfectly smooth every time. Your new go-to comfort side dish starts here.

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Buttery and Creamy Mashed Potatoes

The holidays wouldn’t be the holidays without seeing a giant bowl of mashed potatoes, waiting to be devoured.

When I came to Canada, I was in awe of perfect mashed potatoes that were served at family gatherings. The fluff, the butter, the creaminess. Me being me, as much as I appreciate others cooking for me, I can’t wait for the holidays to roll around to be served mashed potatoes. I gotta make these bad boys for myself, and for no particular occasion! When I want to eat something, I go ahead and make it!

To me, a perfect homemade mashed potato is what completes a comforting meal. I’ve loved potatoes all my life - in fact, as a kid, that’s one of the only things I’d eat - so I take my mashed potatoes seriously. It’s taken me quite a bit of experimenting to figure out how to make the best mashed potatoes to share with you, but when I made this particular batch, I knew this recipe came to me straight from heaven! Now it’s time for you to make them and enjoy!

Creamy mashed potatoes in a blue and white bowl with handles, showing smooth, fluffy texture.

What Goes in Homemade Mashed Potatoes?▼

Potatoes: Well, you can’t have mashed potatoes without potatoes! I use Yukon gold potatoes. Use the best potatoes you can find. No bruises, bumps, gross skin… You want your potato to be firm without bumps and to have a lovely yellow colour!
Unsalted butter: I always like to use unsalted butter to control the amount of salt I add to my mashed potatoes.
Half and half cream: The key to making the potatoes creamy!
Salt and pepper: To taste.

That’s it! Such a short list of ingredients, but together they make a mighty fine delight!

Creamy mashed potatoes in a blue and white bowl with handles on a dark surface.

How to Make Buttery Mashed Potatoes

Boiling the Potatoes

Before boiling your potatoes using either method, be sure to thoroughly rinse your potatoes to remove any dirt.

On the Stove Top

In a pot or saucepan, add enough water to fit the potatoes. Bring the water up to a boil and season with salt.

Add the potatoes and lower heat to medium. Boil potatoes uncovered for 15- 30 minutes, depending on the size of your potatoes.

To check if the potatoes are cooked, insert a fork or knife through the thickest part of the potato. If it inserts easily, the potatoes are cooked.

Instant Pot

Insert the trivet in the Instant Pot and place the potatoes on the trivet. Pour 1/4 to 1/3 cup of water over the potatoes.

Close the Instant Pot and ensure the Instant Pot is in Sealing mode. Select the Steam setting and cook for 12 minutes, allowing for the pressure to release naturally.

Once the pressure has released, remove the lid. Insert a fork to check if the potatoes are completely cooked.

Instant Pot Duo Plus display showing 00:12 cook time on Steam setting for mashed potatoes recipe.

To Prepare the Mashed Potatoes

Once the potatoes have finished cooking, peel them and add them to a large bowl, or the bowl of a stand mixer. I’ll be using a stand mixer.

Lightly mash the potatoes and add the butter and start the mixer at the lowest speed. Start pouring the cream to the bowl and keep mixing on the lowest speed (if using a hand mixer or a large whisk, start whisking as you pour the butter) until potatoes are creamy and smooth.

Hand adjusting speed dial on stand mixer bowl containing mashed potatoes

Mashed potatoes with butter in a stand mixer bowl being combined with whisk attachment.

Stand mixer beating creamy mashed potatoes with butter and cream being added to the bowl.

Stand mixer whipping creamy mashed potatoes in a metal bowl with whisk attachment.

Once the potatoes have reached a creamy consistency, season with salt and pepper and continue whisking at medium speed. This will help incorporate some air and make them fluffier.

Creamy mashed potatoes being mixed with a wooden spoon in a bowl, showing smooth and fluffy texture.

Creamy mashed potatoes being mixed in a stand mixer at medium speed until smooth and fluffy.

How Can You Enhance Mashed Potatoes?

There are a lot of ways to make mashed potatoes even better. My favourite toppings include:

Cajun Mashed Potatoes a simple variation with my Amazing Homemade Cajun Seasoning.
Loaded Mashed Potatoes Bacon bits with all the works, old cheddar cheese or Parmesan, bacon bits and lots of chives.
Roasted Garlic Mashed Potatoes with a slow roasted head of garlic, roughly chopped and mixed with the butter and cream.

Creamy mashed potatoes topped with sour cream, fresh chives, and black pepper in a glass bowl

If you liked this recipe please let me know in the comments. Tag your post on social media using #cookingwithanadi and mention me @cooking.with.anadi. Thank you!

Recipe by Anadi Misra